All language subtitles for Diners.Drive-Ins.and.Dives.S47E12.1080p.WEB.h264-FREQUENCY[EZTVx.to]

You know, people
are asking me all the time,

"Hey, Guy, that one joint
you checked out
in that one city

when you were doing Triple-D,
how they doing?"

You know, I don't know.
We should check it out.

Over the years,
I've seen and tasted it all.

This is ridiculous, dude.

But, it turns out,
it was only the beginning.

'Cause Triple-D joints
have been blowing up

and we're going back
to see what's cooking.

Like, on this trip...

the menus may be
all over the map...

[exclaims]

...but the places sure aren't.

We're so happy to share it
with the world.

[Guy] Because we've got
our eyes...

Don't wanna put
my finger in that one.

...and our tastebuds...

That's exactly how I like it.

...laser focused
on the Northeast.

And one coming to Cali soon.

[laughs]

[Guy] First,
it's piled high hot dogs
in Fairfield, Connecticut...

I'm like, "Ah, somebody's
gonna be eating
really well today."

[Guy] ...and then, we're off
to Philadelphia...

This is the next level.

...to sample everything
from stromboli to seafood.

Ah, this is dreamy
and creamy. Dynamite.

Familiar faces, new places
and more off-the-hook flavors.

This is Triple-D Nation.

2008, I'm at some
good friends' house,

and they said,
"We have a surprise

coming for this big dinner
we're gonna do at our house."

Now, what comes rolling down
the driveway for dinner,

but this, the Super Duper
Weenie wagon.

I'm like, "A hot dog truck?
You don't think I had
enough hot dogs in my day?"

They said, "No,
you're gonna love these guys."

And I did love 'em.

And that's what brings us
here to Fairfield,
Connecticut,

to the Super Duper Weenie
world headquarters.

Dixie, New Englander.

Super Duper Weenie
is a great hometown place.

Even after
the Triple-D episode aired,

everything is from scratch,

everything is made-to-order,
everything's delicious.

[woman]
Two Californian hot dogs.

[man 1] They're crispy,
they're tasty, they're fresh.

I've never had
another hot dog like it.

[Guy] And it's all thanks
to Gary Zemola

who's shouldering
a pretty impressive title
around here.

So, you're the "big weenie"
here?

[laughs]

-Dogs are dogs.
-Mm-hmm.

[Guy] There's dogs
made great.

-There's dogs made okay.
-Yup.

What has been the success
of Super Duper?

[Gary] I started making
everything from scratch.

It has not changed one bit.

New Englander up.

You don't find places
that feature hot dogs

from specific areas,
and they're pretty accurate.

Our top selling dog
is the New Englander.

The bacon, the sauerkraut,
and I like the sweet relish
a lot.

Like a typical pickled relish,
but fresh.

[Guy] Cucumber takes
a big role in this.

Yes, the sweet
cucumber relish.

Chopped, tossed
with some kosher salt.

[Guy] Red
and green bell peppers.

Cucumbers,
onions, mustard seed,

celery seed, sugar.

This is cider vinegar, water.

We're gonna bring
this up to a simmer,

shut it off. I still
want it a little crispy.

[Guy] That's bananas.

That's relish.

And we give it a blend.

-So, you're gonna leave
a little texture to it?
-Oh, yeah.

[Guy] Now do we taste it?

I know why the call
it "relish." You relish that.

And this is gonna go
on what again?

[Gary] The New Englander.

So, you're starting off
with a nice big slice
of bacon,

our sauerkraut,
just a real good spicy
brown mustard,

sweet relish.

[exclaims]

[Gary] Chopped onions.
There you go.

[exhales]

So, get ready for this.

Wow, that's good.

Where has that been
all my life?

We have
the New Englander ready.

[man 2] The New Englander
was always my favorite,

but I really got into
the Californian,

and that's my go-to now.

Two Californians for Scott.

The California dog is great,
it has hot relish on it,

very flavorful.

That's a California
you're delving into.

It has American cheese,
house-made chili, and relish.

These have been cooked
for about five to six minutes,

get a nice crust on 'em.

First ingredient,
slice of American.

Our house-made chili.

First thing I've gotta do
is sear off the meat,

whole tomatoes
in their juice.

Fresh chopped green peppers.

Onions, tomato paste,

and our spices.

Black pepper here,
cumin, oregano

chili powder,
little chopped garlic.

And we'll let this simmer
for a little bit.

Hour and a half to two hours.

Chopped onion.

House-made hot relish.

-This is--
-Hot pepper relish.

-Hot pepper relish?
-That's correct.

Red and green bell peppers,
they've been salted

and drained to get
most of the liquid
out of them.

[Guy] So you put
the onions in.

[Gary] Water,
red wine vinegar.

Garlic cloves, fennel seed.

Ooh, I like that move.

-[Gary] Sugar.
-[Guy] Okay.

A quick simmer
and I shut it off.

You don't wanna mush it.

Hot chopped
pickled cherry peppers.

This is where you get
the extra heat
as well as flavor.

-Give this a shock.
-And we get the party started?

Don't wanna put
my finger in that one.

[Gary] That looks about right.

Hmm.

Marries together nice.

Two Californians
for Triple-D Nation.

[Guy] Delicious.
Great snap on the dog,

toasting on the bun.

I always think the bun
doesn't get enough treatment.

-That's been one
of the signature hot dogs.
-That's gotta be crushin'.

[Gary] It is.

[woman] Two
Californian hot dogs.

The Californian has
a hot relish and a hot chili,

and the combination together
is just something
you'll never have.

Chili on the hot dog
is like a thicker chili,
on the sweeter side.

The hot relish
is absolutely the best.

It's something you really
gotta try.

When I found the truck,
it was back in 1991.

We took it and gutted it,
redid it.

The truck just got
to be overwhelming.

I could not keep up.

When I met you,
you had the brick and mortar,

-and you had the truck.
-[Gary] Yup.

All right, give me the update.
Where are things?

It's cruising right along,
lot of catering going on,

-lot of off-premise work
happening right now.
-[Guy] Okay.

-How many trucks?
-[Gary] Total five.

-Five trucks?
-Five.

And one coming to Cali soon.

[laughs]

[man 1] Driving around,
I see one of Gary's trucks,

I'm like, "Ah, somebody's
gonna be eating
really well today."

[Guy] But they're not
the only ones.

Mm-hmm. [mouths] Wow.

If you think the dogs
are drumming up
all the business...

think again.

[Gary]
Phairfield cheese steak up.

Gary has it all.

[Gary] Small nuggets.

I know as an adult,
you're not supposed
to eat 'em,

but I just can't resist 'em.

Please hold.
I have to take another bite.

[laughs] "Please hold."

-[laughing]
-[Gary] Hmm!

[Guy] It's not often
that I get all the way back
up to Connecticut,

but when I do, I always
check in with this top dog.

The way you do it,
the discipline
you have for it,

you don't treat it just like,
"Hey, it's only a hot dog."

You treat it like
it's a hot dog

which is an all-American
iconic staple

and it should be
treated with respect,

and I'm gonna do
everything I can to make it

-as big and bad
and bodacious as I can.
-Old school. Yep.

As old school as possible.

California dog
with the French fries.

Coming to Super Duper Weenie,
there are so many options.

From the most simple
to the most complex.

[Gary] Putting on the chili.

I've got my favorites,
and I've tried just
about everything.

I think they're all good.

[Gary] Georgia red hot.

Southern-style sausage.

Little bit of our kraut.

-You fortify it with
your own little giddy up.
-Right.

[Gary]
Take a little chopped bacon,
a little caraway.

I'm gonna put that
right in our bowl
of sauerkraut here.

Smells good.

It's probably one of the most
widely used condiments
that we have here.

Mustard and a little bit
of the homemade sweet,
and there you go.

I hope you know at home
that I eat this for you.

[Gary] I'm standing back.

No, you're not.

-[Gary] Okay. [sighs]
-[laughs]

-[Gary] That's hot.
-[Guy] But, uh...

But then, you get
that cool relish

-'cause it's a little
bit cold...
-Right, right.

...and sweet,
counterbalancing it.

And then, a little bit
of the vinegar coming, too.

Excellent.

If you're gonna do it,
do it right.

That's what I wanted to do.

Three orders small fries.

Well, hot dogs are great,

and then every once
in a while, Gary has
a special.

So, it's not just
dogs anymore.

French fries are to die for.

They cut 'em fresh everyday.

I ate the cheese steak
and that was great.

My kids love
the chicken fingers.

They do great chicken fingers.

Small nuggets
for the Triple-D Nation.

They are known
for their hot dogs,

but stay
for the chicken nuggets.

Fresh, fried-to-order.

Chicken nuggets are awesome.

I know as an adult,
you're not supposed
to eat 'em,

but I just can't resist 'em.

Everybody wants
nuggets at a party.

Now, we're gonna season
our breadcrumbs with
some thyme, garlic powder,

black pepper, onion powder,

cayenne pepper, salt.

I'm gonna mix this up,
and we're ready to dredge.

This is chicken breast,
all white meat here.

Drop this in flour.

We'll go to the egg next.

Get those well coated
with the egg.

Now into the seasoned
breadcrumbs.

These bad boys
are ready to fry.

Sauces are honey mustard,
Super Duper secret sauce,

and homemade barbeque.

This is our house-made
barbeque sauce.

We cook onions down
for about four to six hours.

After that we add, ketchup,
Worcestershire sauce,

brown sugar, cider vinegar,

black pepper,
red crushed pepper,

dried mustard, molasses.

In order to make
the Super Duper sauce,

we start with some
mayonnaise, yellow mustard,

honey, house-made barbeque,

fresh lemon juice,
horseradish.

Blend this,
and there you have it.

[Guy] Delicious.

The breading
on the chicken's great,

not too breaded,
and the sauces
are all on point.

This is money.

[Gary] Chicken nuggets.

They're almost like
sophisticated nugget,

they're really fresh,
they're really well made,

and they're made-to-order.

I love the barbeque sauce,
it's homemade,

it's definitely on
the sweeter side.

That Super Duper sauce,
I don't what's in it,
but it's super-duper.

[Gary]
Phairfield cheese steak up.

Instead of just going
for the ordinary, come
for the extraordinary.

Represent, brother.

Is this what you thought
was gonna happen?

No, not by any stretch.

[Guy] It couldn't happen
to a nicer guy.

Continued success, my friend.

Thanks, man.

[Guy] And coming up,

we're off to Philly
for some pasta...

It is crab on crab on crab.

...pizza...

Dynamite vibe.

...and legit
Pennsylvanian lingo.

Here in South Philly,
we call it "gabagool."

So, I'm here in South Philly.

I always wanted to come here
'cause it reminded me

of a great Italian food,
lots of stories,

lots of family,

and I found a joint
that's serving up just that.

The place had it all
when I was there in 2020.

Mom's recipes,
neighborhood vibes,

and thankfully,
nothing's changed.

Check out Stogie Joe's.

[employee]
Antipasto salad for table one.

I love the food here,
it's amazing.

You will always get
a good meal.

[employee]
Sausage, broccoli rabe
pizza coming up.

Since they've been
on Triple-D,

everybody comes from all over.

Once you come, you know,
it is the place to be.

-You got them
perogies ready?
-[employee] Coming.

It's such a unique menu,
which is crazy
'cause it's just a bar.

[Guy] Well, not just a bar.

Because the Leuzzi brothers
are serving up a mashup

of Italian family tradition
and a bunch of street cred.

This isn't Stogie Joe. No,
this is Stogie Joe's brother.

And Stogie Joe doesn't
smoke cigars,

but he got the name
when he was a kid,

because if you're in
South Philly

and you don't have
a nickname, like...

Well, he didn't have one,
but his other brother did,

and that's, uh, Sonny Boy
and Stogie Joe,

-and Kristian.
-[laughs]

It's all family.

Everybody here,
we treat like family.

So that's a big part
of what we do.

And, of course,
the food is fabulous.

[Kristian] Order up,
linguine with crab gravy.

Sunday gravy
was a tomato sauce
for a pasta dish, correct?

Exactly.

-But we're gonna
make it with crab.
-Yep.

So, we start with olive oil,
little bit of butter,

leeks, onion.

[both] Celery.

[Guy] Bay leaf.

Garlic, peppercorn,
little bit of oregano.

Crushed red pepper.

Some fresh parsley and thyme.

Get that going
for a few minutes.

-[Guy] Raw
but cleaned blue crabs.
-[Kristian] Exactly.

-And this is just a crab
of the East Coast?
-Yes.

[Guy] Talk about great flavor
and sweet.

[Kristian] Old Bay.
And then, we'll cook it
for 15 minutes.

We'll finish it
with white wine

and crushed plum tomatoes.

-We're gonna cook it?
-Yep.

Four hours, five hours.

-[Guy] Oh, really?
-[Kristian] Yeah.

We macerate it
through a food mill.

-[laughs]
-I've never seen this.

-[Kristian laughs]
-[Guy] That's awesome.

I'm gonna grind it up,

-get the sauce out of it.
-[Kristian] Yep.

[Guy] The crab, all that great
flavor's in the shell.

So you get all the flavor
and none of the shells.

[Kristian] Exactly.

This is the next level.

[Kristian] Crab gravy,

add the tomato.

A little butter
just to balance out.

-Bring it up to temperature.
-Okay.

[Kristian] I'm gonna
add linguine,

and salt and pepper.

Just coat it real nice.

[Guy] Real nice, like that?

[Kristian] Finish it
with a little parsley.

Extra virgin olive oil.

And that's all she wrote.

It is crab on crab on crab.

Really delicious.

[Dominick]
Two linguine and crab.

We had an influx
of people come.

They look at the menu,
see Guy's picture next to,
you know, the crab gravy.

It's always a staple of mine
when I come here.

Need a little more dough
on the line here.

I've eaten
everything in this place.

The variety is insane.

[Kristian] I got
mussels coming off.

The mussels with
the white bean are amazing.

We start with
a little white wine,

oil in the pan, little garlic,

crushed red pepper.
We add the mussels.

Give it a little saute.

Fresh lemon wedges.

And we hit it
with the white wine.

Fresh parsley, herb butter.

And we bring it together.

Now we're gonna make
our white bean salad
for our mussels.

Cannellini beans.

Olive oil, extra virgin.

Parsley, some garlic,
lemon zest, lemon juice,

bay leaf, salt,
and white pepper,

crushed red pepper,
and red onion.

Clam broth.

And we just cap it,
give it a few minutes.

Gonna arrange 'em in here,
get most of them out.

We'll add the white beans.

I'm gonna garnish it
with bread, parsley.

That's it.

Mussels and white bean.

It's nice and light,
not too buttery.

The mussels
are always so good.
It's perfect.

There's not other places
like this,

that you could have mussels
on one plate

and then a square pizza
in another plate.

[Kristian] Stogie Joe pizza.

[Guy] I love it.

It's not too many ingredients
for the right amount of crust.

That's exactly how I like it.

-Dynamite vibe.
-Thank you.

Stogie Joe pizza.

The pizza is amazing,
it's crisp, it's not greasy,

it's not too cheesy,
it's just, like,
that perfect mix.

[Kristian]
Stogie Joe stromboli.

And the stromboli,
a lot of people love it.
It's great.

Stromboli is an Italian
sandwich that's baked.

Packed with pepperoni
and gabagool and cheese.

-[Kristian] We're gonna
make the dough.
-[Guy] Yeast.

[Kristian] Water.

-[Guy] High-gluten flour.
-[Kristian] Yeah, we use
high-gluten flour.

How long are
we gonna let this mix?

[Kristian] Seven
to ten minutes or so.

[Guy] We're gonna
let it proof.

-Portion it out.
-Yep.

Then what I'll do
is I'll cut this in half,

this will make strombolis.

And roll it out slightly.
We put the cheese down first.

We're using Pepper Jack.

Genoa salami.

Soppressata, spicy capocollo.

Here in South Philly,
we call it gabagool.

Now we just kinda like
pinwheel it, fold it over.

We get it on a pan
and we brush it olive oil.

Little garlic powder.

Pepper, salt, parsley.

Takes about six
to eight minutes

and it's about 500 degrees.

And we're serving it
with our house-made
tomato sauce.

We start with
extra virgin olive oil,

chopped onions,
butter, garlic.

Sautee it for a few minutes,
now add the tomato.

Fresh basil, salt
and pepper to taste.

So after about four hours,
this will be ready to serve
as a dipping sauce.

Plating up the stromboli.

It's thin, crunchy, crispy.

Baked perfect,
it's never soggy or greasy.

The sauce tastes
like homemade.

It's fabulous.

Order up
for the Triple-D Nation.

To pull up to a joint

where three brothers
are celebrating
their mom's recipes,

you're in this funky
old bar joint.

-This was dynamite.
Congrats, man.
-[Kristian] Thank you.

Come on down to South Philly.

And next up, we're heading
to a neighborhood pub...

[Carolynn] It's good
drinking food.

[Guy] Good drinking food.

...that's pushing out
both culinary classics...

-Making chicken pot pie?
-Chicken pie.

...and curve balls.

Fire it up, octopus.

So, I'm here in
the Northern Liberties
neighborhood of Philadelphia,

about six blocks
from Center City

to check out a joint.
Now get this,

they were the first
to be serving

only locally made
drafts in Philadelphia

and maybe one
of the first in the country.

You think their beer
program's impressive?

Check out their menu.

It was loaded with all
the goods back in 2013,

and they're still
knocking it out of the park

all these years later.

This is Standard Tap.

Grilled venison in the window.
Can I get a runner?

It's working people's food,

but done in a really,
really good way.

The roast pork sandwich.

Triple-D just highlighted
the place so well.

It's a meeting spot,
and I think William and Paul
have done a great job

to cultivate that
over the years.

[Guy] That's because
Paul Kimport and William Reed

had a theory when they decided
to open this place.

It's more fun to eat in a bar

than it is to drink
in a restaurant,

and that's what
our passion is.

It's great local beer
and great local food.

We had specific ideas

about how we were gonna make
it a neighborhood tavern.

I think that's what
we've always tried
to bring forward.

I have a calamari
for the table.

I love everything
about the food.

They have this chicken pie.

That was the first dish
that I've tried
in Philadelphia.

-Making chicken pot pie?
-Chicken pie.

It's not in a pot,
it's molded.

We just season them
with salt and pepper

and then we roast 'em.

-[Guy] In the oven?
-[Carolynn] In the oven. 400.

Little over an hour.

-I'm gonna pick 'em.
-Oh, we're saving the skin?

[Carolynn] We're saving
the skin, and we're gonna
save the bones,

and we're gonna
make a stock out of it.

No bones. Wait, how did
this get in there?

-[Guy] That wasn't me.
-[Carolynn] That was yours.

[Guy] No, we... I...

[laughs]

Next step?

[Carolynn] We're making
the filling for chicken pie.

-Let's hit it.
-[Carolynn] Get the pan hot.

Blended oil,
quartered cremini mushrooms,

chopped garlic,
salt and pepper.

-It's a pretty hearty dish.
-It's good drinking food.

Good drinking food.

[Carolynn] Fresh sage
and thyme.

Parsley, and you add
your mirepoix.

[Guy whistles]

Sweat it all down.

-And then we add the chicken.
-[Guy] Okay.

[Carolynn] And then we add
the chicken stock.

And how long will this cook
down once the stock goes in?

[Carolynn] This will take
a couple hours.

And at the end
of it cooking down,
what are we gonna do?

[Carolynn]
We're gonna add a rue.

[Guy] Now we're gonna
make the pie.

Ho, ho, ho, ho, how much...

I wasn't trying
to be Santa Claus there.

How big is the filling
in this thing?

[Carolynn] It's, uh, little
smaller than a softball.

Grab the pastry
and just stretch it
over like that.

And then you cinch it,
and it's nice and sealed.

Take a piece of puff pastry,
cut a strip,

and just twist it,
and put it right on top.

[Guy] Now, these are
baked-to-order.

-[Carolynn] We par bake them
and then--
-[Guy] Par bake 'em,

hold 'em, fire 'em up
in the oven again.

Does it come
with a gravy or a sauce?

[Carolynn] Comes with a salad
underneath it.

There you go.

I'm dying to see
this inside here.

Aw, this is dreamy and creamy.

Yeah, all right.

If you like chicken pot pie,

and you want more
of the crunchy crust
that you have on top,

this is what you want.

The chicken pie, I mean,
that's been Standard Tap
for over 20 years.

It's always one of the things
that people are looking for
after seeing the show.

If anybody wants
to give me a little high five

or high four.

[employee]
Beer batter blue fish.

The menu's so robust.

Every week,
they kinda look at it
and they dissect it.

"How can we make this better?"

[employee]
Mussels and chorizo,
in the window.

One of my favorites
is the mussels.

They have a nice light flavor,
but also, the chorizo
comes in at the end

and rounds it out.

Our chorizo is made
with pork shoulder.

We add salt, thyme,
and fennel, black pepper.

Smoked Spanish paprika,
garlic,

and last, onion.

And we'll grind that up
and we'll make our chorizo.

We'll add some onion
and garlic, butter,
parsley, basil,

tarragon, and oregano.

We'll finish it up with some
white wine and lemon.

And lastly,
our wild Maine mussels.

And once the mussels bloom,
we serve.

[employee]
Mussels with chorizo.

The mussels are fresh,
a little bit of a nice perfect
amount of spice to it.

The chorizo itself
is not too spicy,

but overall, it's got
a nice depth of flavor.

Just wonderful.

We got the grilled
chicken sandwich.

-These guys have been setting
the trend for a long time.
-[Guy] Really?

-Yeah.
-Trailblazers.

[employee] Grilled venison
and spelt berry risotto.

Great food.
Sometimes, you can step out

and try something
that you're not gonna
get at every other place.

It's definitely not
a generic menu.

Fire it up, octopus.

All right, first we're making
a court-bouillon.

Water, then you add
Spanish onions,

celery, fresh grapefruit,
oranges, lemons,

garlic, bay leaf,
fresh thyme and parsley.

We're gonna let
this go for a boil.

[Carolynn] We're gonna add
the octopus.

[Guy] Nice.

[Carolynn] We're gonna make
a marinade for the octopus.

Start with some garlic,
crushed red pepper.

[Guy] Oh!

Little bit of celery seed,
fresh parsley.

[Guy] What's up with
the red chili flake there,
sunshine?

Gotta get some heat.

Got some, uh, fresh thyme
and oregano.

Little salt, white pepper,

vinegar, lemon juice,
olive oil.

Blend and whisk.

[Guy] The octapus
is gonna go down.

Are we gonna cut it
before we drop it in?

We're gonna pull it apart
with our hands, you know...

tear it apart.

-Now I know you're serious.
-[chuckles]

-[Guy] Okay, we're done?
-[Carolynn] We're done.

So how long was this down?

[Carolynn] Couple hours.

[Guy] Just how it's...
I mean, it literally is
fall apart tender.

Marinade up. And then,
are we gonna grill it
for service?

[Carolynn] We're gonna
grill it for service.

[Guy] Some heat on there.

Little bit of olive oil,
little bit of lemon.

-That's all she wrote?
-That's all she wrote.

Hmm. That's good.

It's so cooked down
that it's falling apart

or it's dry. Dynamite.

-Enjoy.
-Thank you.

Everybody comes here
just to kinda relax,
have a good time,

eat a really good meal.

A lot of places open up
and they wanna be
an Irish pub

or a Belgian pub
or something like that.

We wanted to be
a Philadelphia pub.

Will and Paul are
like a dynamic duo
that do a great job

opening up multiple places
in the neighborhood.

If you're looking
for a good time, drinks, food,

Standard Top is your ticket.

I mean, this makes me
wanna come to Philly.

Congratulations.

Can I get a Californian?

Mussels and beans,
perogies, and a salmon.

Will, folks, that's just
a few of the stories

coming out
of this Triple-D Nation.

How long next plate?

Nuggets going down
for the Triple-D Nation.

Stogie Joe's stromboli, up.

Two more minutes
on the mussels.

And there are a lot more
chapters in this book.

Hey, guys, here you go.

Got the roast pork sandwich.

[woman] Thank you.
Looks great.

[Guy] And we're gonna
get through 'em all.

So, we'll see you next time.

Stick your head in there
and breathe.

That'll clear you up.

-That wasn't that bad.
-No.